Coconut milk vanilla rice pudding

Rice Pudding
Calories Fat Carbs Protein
450 15g 74g 4g

 

I am trying to understand why people buy tinned rice pudding when they can make their own, which is simple and tastes better.

Ingredients

Serving 4 to 6

1 Vanilla pod
1l Coconut milk
125g Blond sugar
200g Pudding rice

Method

  1. Score the vanilla pod lengthways and scrape the seeds out.
  2. Place the coconut milk, vanilla pod, seeds and sugar in a saucepan and bring to a boil.
  3. Remove from the heat and let infuse for 15 minutes.
  4. Scoop out and discard the vanilla pod, then add the rice and bring it to a simmer for 25 to 30 minutes. Keep an eye on the rice; you want it soft.
  5. Spoon the cooked rice pudding into pudding bowls to serve.
  6. Leave it to cool completely and store it in the fridge for 2 days.

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